Apple and Zucchini Spice Cake

My Apple and Zucchini Spice Cake.

Zucchini is one of my favourite vegetables. So subtle in flavour, it’s a perfect hidden ingredient in cakes and muffins. Yeah, I love it sweet or savoury. GAPS and SCD recipes commonly use pumpkin, squash and zucchini in baking because they are so naturally sweet.

You can’t get a much more nourishing morning tea, than spiced zucchini and apple cake. It’s nearly a meal in itself!

Believe me, kids won’t pick their lunch box snack is full of vegetables!

How to make spiced zucchini and apple cake:

Line an 8 inch spring form cake tin with baking paper and grease the sides with butter or coconut oil.

Grate the zucchini – leave the skin on. Peel the apples and slice into equally sized segments for decoration.

In a large bowl combine all the dry ingredients and set aside. Melt the coconut oil in a small saucepan, remove from the heat and add the honey (or rice malt syrup), vanilla and carb soda and stir well. Pour onto the dry ingredients. Add the eggs, coconut milk and zucchini and blend to form a thick batter. Spoon the batter into the prepared tin and decorate with pieces of apple.

Sprinkle with coconut sugar (optional) and place in the oven. Bake for 40 minutes.

Apple and zucchini spice cake will last up to a week in the fridge. It’s lovely straight up, spread with butter or served with a spoonful of cultured cream.